Irish Soda Bread
User Reviews
5
Irish Soda Bread
Description
This Irish Soda Bread recipe uses softened butter, brown sugar, vanilla, an egg, all-purpose flour, baking powder, baking soda, and buttermilk, creating a dough that yields a sweetened quick bread. The inclusion of raisins adds bursts of natural sweetness. The dough is gently mixed to avoid toughness and spread into a loaf with a cross sliced atop before baking at 350°F until cooked through.
The bread develops a light brown crust with a moist and soft interior. The use of baking soda and buttermilk provides a tender texture while the vanilla contributes a mild aroma. The raisins distribute evenly for slight chewiness in each bite.
This loaf can be served warm or at room temperature, and though it is a variation on traditional Irish soda bread by adding sugar and vanilla, it maintains the quick bread qualities without yeast. Raisins can be substituted with currants depending on preference.
Ingredients
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 1 egg large
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ¼ cups buttermilk
- 1 ¼ cups raisins
Instructions
- Preheat the oven to 350 F.
- Add butter, brown sugar, vanilla, and egg to the bowl of a stand mixer.
- Mix until well-combined.
- Add flour, baking powder, baking soda, and buttermilk.
- Mix in until just combined. Don't overmix.
- Stir in the raisins.
- Spread the dough into prepared pan.
- Using a sharp knife, make cut a cross into the top of the dough.
- Bake for about 30-45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let it cool in the pan on a wire rack for 10-15 minutes.
- Remove it from the pan, and let it continue to cool on the rack.
- Serve warm or at room temperature.
Notes
- Use salted butter that is cool but slightly soft for better mixing and dough texture.
- Adjust sugar to taste; reduce to ¼ to ⅓ cup for less sweetness if desired.
- Vanilla is optional and adds subtle flavor; omit if preferred.
- Measure flour properly by weighing or lightly spooning and leveling to avoid dense bread.
- If no buttermilk is on hand, a buttermilk substitute can be used; both low-fat and full-fat work.
- Raisins may be swapped with currants without changing texture substantially.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 244kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 165mg | 7% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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